Creamy White Chili

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As I write, I’m eating leftovers straight out of the Tupperware with a plastic spoon and a burnt tongue. And I’m perfectly happy. Because the crisp fall air, the colored leaves, and my frosted breath outside just gives me a hankering for hot, steamy soup that burns my tongue and soothes the cold and warms my insides and serves as leftovers for days. There is nothing like hot soup on a chilly autumn day. So it goes without saying that I make a lot of soups this time of year. Ring in the season of the soups.

The soup of the day is Creamy White Chili, a most delicious spin on your traditional chili. I have to say I prefer it. This one comes from The Taste of Home Cookbook.

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Chop chicken breasts into ½ inch cubes, and dice up a medium onion.

Heat vegetable oil in a large saucepan, and add chicken and onion to the pot, along with some crushed garlic cloves. Sauté for a few minutes until chicken is no longer pink.

Meanwhile, drain and rinse two cans of great northern beans (sounds like some noble beans, right?) and add them to the pot, along with chicken broth, chopped green chilies, salt, ground cumin, dried oregano, black pepper, and cayenne pepper.

Stir it all up and bring to a boil.

Turn down the heat and simmer, uncovered, for 30 minutes. Make sure you are simmering, not boiling. The soup should only have a few small bubbles surfacing every few seconds. Simmering equals tender, juicy chicken. Boiling equals dry, tough chicken. You don’t wanna go there, believe me.

Remove soup from the heat, and stir in the sour cream and whipping cream.

Serve while hot. But don’t burn your tongue like me. Swallow, don’t gulp. 🙂


  • 1 lb. boneless skinless chicken breasts, cut into ½ inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 T. vegetable oil
  • 2 (15.5 oz each) cans great northern beans, rinsed and drained
  • 1 (14.5 oz) can chicken broth
  • 2 (4 oz each) cans chopped green chilies
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • ⅛ tsp. cayenne pepper
  • 1 cup (8 oz) sour cream
  • ½ cup heavy whipping cream


Add oil to a large saucepan and heat over medium-high.

Add chicken breast pieces, diced onion, and crushed garlic to the pan and sauté until chicken is

no longer pink.

Add beans, chicken broth, green chilies, and seasonings and bring to a boil.

Reduce heat and simmer, uncovered, for 30 minutes.

Remove from heat; stir in sour cream and whipping cream.

Serve immediately.


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